Beef Stew with Cuban Coffee Gravy
By Lv2Cook
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Ingredients
- 1 pound boned rump roast
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 1/2 cups strong brewed coffee
- 1 cup no-salt-added beef broth
- 1/2 cup finely chopped onion
- 1/3 cup dry red wine
- 2 garlic cloves minced
- 1 cup diced peeled taro root
- OR
- 1 cup diced peeled potato
- 1 cup sliced mushrooms
- 1/4 cup whole pitted dates chopped
- 1 tablespoon capers
- 2 cups hot cooked long-grain rice
- 1/2 cup shredded chayote or yellow squash
Details
Servings 1
Preparation
Step 1
Trim fat from beef, and cut into 1-inch cubes. Sprinkle with salt and pepper. Heat a large saucepan over medium-high heat. Add beef, and cook 5 minutes or until browned. Add coffee and next 4 ingredients (coffee through garlic), and bring to a boil. Cover, reduce heat, and simmer 45 minutes.
Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve over rice; top with chayote.
Serving Size:1 1/4 cups stew, 1/2 cup rice, and 2 tablespoons chayote
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